why naoh added in beta amaylase enzyme reaction
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The α‐amylase [AAMY (EC 3.2.1.1; 1,4‐α‐D‐glucan glucanohydrolase)] is an enzyme present in microorganisms (such as Bacillusand Aspergillus species) and in tissues from animals and plants. This enzyme catalyzes the hydrolysis of α‐1,4‐glycosidic bonds in glycogen‐, starch‐related polysaccharides (such as the mainly linear amylose and the branched amylopectin), and some oligosaccharides. The enzyme liberates α‐maltose, α‐glucose, and α‐limit dextrins in a stepwise fashion. In mammals, AAMY can be found in saliva and pancreatic secretions. Ptyalin, the AAMY isoform present in human saliva, is a metalloenzyme and requires calcium ions for function. The optimum conditions for ptyalin activity are a pH range of 5.6–6.9, a temperature of 37°C, and the presence of certain anions and activators, such as chloride, bromide, and iodide.
Equipment
The following equipment is necessary to carry out the practical exercises: a table top spectrophotometer, a thermostatic water bath, a microwave oven, an electric heater, micropipettes, and consumables, such as cuvettes, tips, tubes, and plates, for the cultivation of bacteria.
Equipment
The following equipment is necessary to carry out the practical exercises: a table top spectrophotometer, a thermostatic water bath, a microwave oven, an electric heater, micropipettes, and consumables, such as cuvettes, tips, tubes, and plates, for the cultivation of bacteria.
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